So my journey starts about 4 years ago. I started to see a female and we progressed further into a relationship. After dating for a year or so she was starting to delevop reactions to eating some foods. We would have some pasta or ~insert gluten food here~ and she would get a stomach ache or just be drop dead tired. To the point where we would end up sleeping in the living room cause she just couldn't mustard the strength to get up and walk down the hall to the bedroom. After about a 3-5 weeks of this we decided that something was clearly wrong (better late then never right!)
She made an appointment with her doctor and her doctor came up with the brilliant idea of "Oh just don't eat those foods". Jeez doc your insight into this problem is so worthy I'm happy to pay the copay just to hear your words of wisdom. After getting home we discussed it some more and decided that she shouldn't eat anything with gluten in it for a while then have a little bit of it and see what happens...so a month and half or so of hockey puck cookies and door stopping bread she ate something that had gluten in it and BAM same results as before...sleey, tummy ache etc and etc.
That was pretty much all it took for us to realize that she had an interolance to gluten. She doesn't have celiacs but her body doesn't like wheat/rye/etc. After some more talking we decided that we will both go gluten free. Coming from a family that is half italian and half hungarian all we do is eat food so I can't imagine not being able to eat anything/whatever I wanted whenever however. I also come from an ironclad stomach family so it took some time but I accepted eatting gluten free and found out......it really isnt' that bad lol.
I have a new love for foods and especially since I enjoy cooking and baking, gluten free cooking/baking is right up my alley! Now I've read a number of your stories about people not switching or supporting you. I couldn't imagine not supporting my better half with her interolance. It isn't like she woke up one morning and said "Oh today I think I will have a reaction to gluten." Or as I say "She didn't win the lotto from the food gods!" . Most people just don't understand and refuse to understand why someone who doesn't have celiacs or even an intolerance would give up "real food" as they say.
In all honesty, I prefer gluten free foods. They taste way better along with being healthier usually. I also get to bump up my cooking/baking skills which is nice. We've removed everything gluten from the house except for the occasional crackers that I eat cause well..my tummy hurts time to time and we had gotten a huge thing of saltines .

haha no problem
Ingredients
Preheat oven to 350*
You will need 2 large mixing bowls one for wet ingredients and for dry.
To make your flour mix I used 4 cups white rice flour, 1 1/2 cup potato starch, 2/3 cup tapioca starch mixed up into a large canister mix well and measure out your 3 cups. You can use premixes as well.
Dry: SIFT (very important to sift it gives the cake air) flour into your dry mixing bowl with xanthan gum, cocoa powder, baking soda, and cinnamon. Add salt and now whisk all dry ingredients to combine.
Wet: in your 2nd bowl combine pumpkin, sugar, apple sauce and oil into your stand mixer or mixing bowl and beat to combine. Add eggs one at a time until mixture is runny and all ingredients are combined.
Add the dry mix into your wet ingredients. This mixture will be very thick almost so the spoon can stand up in the bowl.
In 2 greased cake pans split batter into 2 and spread. Place pans into a 350* oven and bake for about half an hour. Check cakes with a toothpick, toothpick will come out clean when cakes are done.
Allow to cool before frosting.
Frosting is made by whipping together
2 8oz packages of cream cheese (I used pumpkin pie spiced cream cheese)
1/4 cup confectioners sugar
Spread in the middle and top of the cake
1 also used 8oz dark chocolate Philadelphia’s indulgence cream cheese spread for the top and sides.
Allow cake to chill for half an hour to one hour so cream cheese can set up.
I got this recipe from here http://clippingoutgluten.com/recipe/chocolate-layer-cake-with-cream-cheese-frosting/

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Celiac.com was founded in 1995 by Scott Adams, author of Cereal Killers, founder and publisher of Journal of Gluten Sensitivity, and founder of The Gluten-Free Mall, who had a single goal for the site: To help as many people as possible with celiac disease get diagnosed and living a happy, healthy gluten-free life!